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White Fish with Herb Duxelle
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 MIn.
Cook Time: 25 Min.
What you need:
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1pkg. (8 oz.) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
salt and pepper to taste
3/4 c. dry breadcrumbs
2 Tbsp. canola oil
1 can (14 oz.) crushed tomatoes
1 Tbsp. balsamic vinegar
1-1/2 lb. white fish fillets (ocean perch, red snapper, branzino, tilapia)
What to do:
1. Preheat oven to 400°F.
2. In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 min.
3. Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set this duxelle mixture aside.
4. Spread crushed tomatoes in a lightly oiled 9x13 in. baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.
5. Bake for 15-20 min. until fish flakes easily with fork and mushroom mixture is lightly browned.
Nutritional information:
Calories: 240;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 55mg;   Total Carbs: 17g;   Fiber: 2g;   Protein: 27g;   Sodium: 350mg;  
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